There’s no need to skip pudding with this lighter option, with almonds and oats giving a granola-like crispy topping and a subtle spicing of star anise in the custard.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
533
Ingredients
4
large Braeburn apples, peeled, cored and roughly chopped
4
large Bramley apples, peeled, cored and roughly chopped
40g
light muscovado sugar
1tsp.
ground cinnamon
100g
skin-on almonds, roughly chopped
125g
rolled oats
50g
butter, melted
50g
runny honey
FOR THE CUSTARD
600ml
semi-skimmed milk
2
star anise
1
vanilla pod, split lengthways
2
large egg yolks
60g
caster sugar
2Tbsp.
cornflour
Directions
Step 1Preheat oven to 190°C (170°C fan) mark 5. Toss the apples, sugar and 1/2tsp cinnamon together with 4tbsp water in a shallow 1 litre ovenproof serving dish. Cover with foil and bake for 10min, until starting to soften.
Step 2Meanwhile, mix the almonds, oats, butter, honey and remaining 1/2tsp cinnamon together in a small bowl. Remove dish from oven, remove foil and scatter the oaty crumble over the apples.
Step 3Return dish to oven and bake for 40min, or until the topping is golden and crisp and the apples are tender. Re-cover the dish with foil towards the end of the cooking if the topping is getting too dark.
Step 4Meanwhile, make the custard. Heat the milk, star anise and vanilla in a pan until steaming. Whisk the yolks, sugar and cornflour together in a small heatproof bowl. Gradually whisk 1/3 of the hot milk into the egg mixture, until smooth.
Step 5Whisk egg mixture back into the remaining milk in the pan and cook over medium heat, stirring constantly with a spatula, for 10min, or until thick enough to coat the back of the spatula. Remove the vanilla pod and star anise with a fork and discard. Remove pan from the heat and lay clingfilm or baking parchment on the surface of the custard to stop a skin forming.
Step 6Serve the crumble with the custard, hot or cold, on the side.
GET AHEAD Prepare crumble to end of step 2 and make the custard a day ahead; cool, cover and chill. Complete recipe to serve, with the custard cold from the fridge.
Per serving:
What to read next
Calories: 533
Protein: 12g
Fat: 22g
Saturates: 7g
Carbs: 69g
Sugars: 50g
Fibre: 6g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
